Wednesday, December 3, 2003
Bite with Belkys: Pan Seared Florida Snapper
Looking for a great fish dish for dinner? We've got a super snapper -- with spice to spare and we're cooking it up -- Carribean style -- in tonight's Bite With Belkys.
The Chef: Jean E. Blanc
The Restaurant: Habana Bar & Grill
661 Washington Avenue
South Beach, FL 33139
The Dish: Pan Seared Florida Snapper served with Sweet Plantain Rice & Avocado Salsa
Plantain Mash Ingredients:
1 cup white rice
3 ripe plantains cut into 2 inches
2 small potatoes diced
1/4 cup unsalted butter
salt & pepper to taste
Plantain Mash Directions:
Make the white rice and set it to the side.
Boil the plantain and potatoes until their soft. Drain them and mash them. Add butter and salt and pepper to mash. Mix the mash with the white rice.
Avocado Salsa Ingredients:
2 cups avocadoes, diced
1 cup tomatoes, diced
2 tablespoons red onions
1 teaspoon jalapeno
2 tablespoons cilantro, chopped
3/4 cup fresh lime juice
1/4 cup rice wine vinegar
1 cup virgin olive oil
salt and pepper to taste
2 drops of tabasco sauce (optional)
Avocado Salsa Directions:
Mix all the of above together with a spoon, carefully turning it so the avocado does not mash up. Allow to sit in the refrigerator for at least 30 minutes before serving.
Seared Snapper Ingredients:
4 snapper fillets (7-8 ounces)
pat of butter
Sprinkle the herbs, garlic and salt onto fish, then sear in a medium hot pan with herb side down for four minutes. Flip fish over for another four minutes. Add a pat of unsalted butter before serving
To plate the dish, start with the plantain mash rice, then put the fish on top of that, then add the avocado salsa.
FOR MORE INFORMATION: